MIX WELL ADDING WITH LITTLE WARM MILK TO MAKE A SOFT DOUGH.*USE WARM MILK FOR RICHER JAMUN, INSTEAD OF WATER.KNEAD GENTLY TO MAKE SMOOTH N SOFT DOUGH.APPLY GHEE ON BOTH THE PALMS TO GIVE ROUND SHAPE OF JAMUN WITHOUT CRACKS FROM THE DOUGH.

DIVIDE THE DOUGH INTO 20 EQUAL PORTION, SHAPE INTO ROUND BALLS.

*MAKING SYRUP :PREPARE A SUGAR SYRUP BY DISSOLVING THE 2 CUP OF SUGAR IN 2 CUP OF WATER.BOIL AND SIMMER FOR 5 MINUTES.MIX ROSE ESSENCE WITH SYRUP.NOW SYRUP IS READY TO DEEP JAMUN.* FRYING JAMUN :HEAT GHEE IN A FRYING PAN.DEEP FRY ON MEDIUM TO LOW HEAT UNTIL GOLDEN BROWN.